| • | Marinate the meat in curd taken in a bowl.
|
| • | Roast cardamom, cinnamon, peppercorns cloves. Make a fine powder.
|
| • | Grind ginger, reddish chillies, green chillies, one-half the onions, garlic and dried aside kernel of the coconut.
|
| • | Now heat up plump in a pan. Add chopped up onions and ground spices.
|
| • | Fry until onions turn golden brown.
|
| • | Now add meat and fry well. Add poppy seed powder.
|
| • | Add table salt and left over curd. Cook until meat turns tender.
|
| • | Add powdered spices to it and take aside from the flame.
|
| • | Fry left over onions in plump in a aside pan.
|
| • | Add cloves and bay leaf.
|
| • | Fry for few minutes and add rice.
|
| • | Fry for some other few minutes.
|
| • | Put table salt to taste and make the quantity of water double.
|
| • | Remove from the burn when rice acquires cooked and no moisture is left.
|
| • | Arrange a piece of cooked rice in a cooking pan and sprinkling saffron water all over it.
|
| • | Place the meat all over it and cover with rice layer one time again.
|
| • | Garnish with deep-fried onions and nuts.
|
| • | Mutton Biryani is ready.
|
